Dinner Breadrolls With Polenta Recipes

Steps:

• Put yeast, water and sugar in mixer bowl or bowl and let proof.
• Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
• Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (You can do this by hand or with a dough hook) until it is soft as and a bit sticky.
• Cover with plastic, proof for 15 minutes.
• Form loaves/rolls, cover with towel and proof for 1/2 hour.
• Score loaves/rolls,egg wash and sprinkle with additional polenta.
• Bake at 350 until golden.

Steps:

• Preheat the oven to 350 degrees F.
• Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
• Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.
• In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
• Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.